Part of our Italian family is from the Veneto and although Thanksgiving is not an Italian holiday I can imagine that, if it was, the Rovigno Ermine turkey would be at the center of the table. Tacchino, turkey in Italian, is eaten in Italy but it’s not prepared nor sold the same as in the US. I did have an excellent turkey dish in Emilia at a cooking lesson with my friend Rita made with a rolled turkey breast but a traditional Thanksgivingesque turkey is most likely only to be found on an American expat November holiday table.

The Rovigo Ermine turkey (Ermellinato di Rovigo) came into being in 1958, a result of a cross of local birds to the American Narraganset. It differs from the Italian Common Bronze turkey (Comune Bronzato) by its flesh-colored legs, white skin, and ermine color. Although very rustic, the color and design of the bird make it more stately and unique. Well-imagined as stuffed, displayed, feathers and all at a a medieval banquet. Our intention would be little less dramatic and our presentation more in keeping with the traditional Thanksgiving bird. Trussed, stuffed, dressed and served with the usual side dishes but with a decidedly Italian twist.

Sweet potatoes and pumpkin replaced with Marina di Chioggia,the marine pumpkin of Chioggia near Venice, a bumpy, misshapen Italian heritage cultivare of pumpkin with yellow orange flesh and a fantastic taste that lends itself to many preparations. Cranberry sauce morphed into an Italian mostarda and brussel sprouts roasted with prosciutto and balsamic. Parmigiano Reggiano mashed potatoes piped Duchesse style, in homage to Caterina de’Medici, the great granddaughter of Lorenzo il Magnifico whose marriage to King Henry ll brought Tuscan food customs to the tables of France.

All brought together with family and friends and the belief that preparing a well-laid table to share and enjoy with your family and friends in a relaxed and tranquil manner is a lost pleasure that must be found again and a reason to be thankful.

Add all the ingredients, with the exception of the fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until thickens. Remove from the heat, stir in the fresh marjoram and let cool slightly before serving.